Crispy Chicken Tenders

The whole family likes a good chicken strip. Here is one of these simple recipes you can do over and over. Start with chicken tenders or breasts cut into strips. Soak in buttermilk (or a substitute I will cover later) while the oil gets hot. Coat with a flour and seasoning salt and fry a few minutes on each side and you are done. A 4/10 only because it involves frying and you’re afraid of that. Once you try it, it will be 2/10.

I tried several methods, but this is the easiest with the best results. I tried multiple spices, but just some Lowey’s was better. This is a Pioneer Woman recipe. The key to the crispy crust to get chunks of the breading to stick. I first saw this coating technique on Cooks Country. By adding some liquid to the flour coating, it will clump a little and make a much crisper coat.

Rating

I started to give a four since it is just chicken strips. But it is a great chicken strip: easy, tasty and crunchy.

Notes: Feel free to play with the spicing. Add a little Cayenne heat for that Football weekend party perhaps. As a buttermilk substitute: add one tablespoon of white vinegar or lemon juice to one cup of milk and let set for 5 minutes. Or there is also dried buttermilk available, and I keep some on hand for those small “cooking for two” needs. I was experimenting with recipes, so I bought real buttermilk, but the substitutes should work if needed.

Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet for a place to hold the cooked strips.

Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of about 365 plus or minus. Don’t be under 350 or above 400.

Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.

Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing.

It will make a “shaggy” coating.

Remove the chicken from the buttermilk and coat in the flour mixture.

Coat well and place on a plate.

When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.

Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.

Cover with plate or place in oven to keep warm.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Crispy Chicken Tenders

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The kiddies and grandma all like a good chicken strip. Here is one of these simple recipes you can do over and over.

CourseMain Course

CuisineAmerican

Servings

Prep Time

8servings

20minutes

Cook Time

15minutes

Servings

Prep Time

8servings

20minutes

Cook Time

15minutes

Crispy Chicken Tenders

Votes: 1 Rating: 5 You:

Rate this recipe!

Print Recipe

The kiddies and grandma all like a good chicken strip. Here is one of these simple recipes you can do over and over.

Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet as a holding spot for cooked strips.

Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of 365 plus or minus. Don’t be under 350 or above 400.

Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.

Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing. It will make a “shaggy” coating.

Remove the chicken from the buttermilk and coat in the flour mixture. Coat well and place on a plate.

When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.

Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.

Cover with plate or place in oven to keep warm.

Last Updated July 4, 2016

Nutrition Facts

Crispy Chicken Tenders

Amount Per Serving

Calories 256Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 3g15%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 27mg9%

Sodium 695mg29%

Potassium 43mg1%

Total Carbohydrates 21g7%

Dietary Fiber 0.4g2%

Sugars 1g

Protein 9g18%

Vitamin A1%

Vitamin C0.4%

Calcium2%

Iron7%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Reader Interactions

Comments

Hi DrDan,Your Crispy Chicken Tenders looks tasty You can submit your Crispy Chicken Tenders pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)I am already hungry to see these photos btw, LOL

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